Red lentils with five spices from From Curries to Kebabs: Recipes From the Indian Spice Trail by Madhur Jaffrey

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Notes about this recipe

  • lorloff on September 22, 2015

    This is a fantastic recipie. You can buy the panch phoron from Kalustans in NYC. I upped the panch phoron by 1.5. Next time I would double the onions in both the lentil cooking and the flavoring mix. This comes together really well on a weeknight provided you have the 40 mins to cook the lentils.

  • TrishaCP on June 29, 2013

    A really lovely and flavorful lentil dish. My first time trying panch phoron, a Bengali whole spice blend, which includes equal parts cumin seeds, nigella seeds, brown mustard seed, fennel, and fenugreek. The spices are added to sizzling oil and then added to the cooked lentils. Will definitely be making this again.

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